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Wine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705bp; Vv2-375bp; and Vv3-119bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes.

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Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.

The atmospheric conditions are a strong modulator of grape berry composition, but further research is required to better understand this relationship, which is particularly pertinent under the context of climate change. The present study assesses the relationship between interannual variability in atmospheric conditions (mean, maximum and minimum air temperatures and precipitation totals) on grape berry quality attributes in three main Portuguese wine regions—Douro, Dão and Alentejo—and targets two major varieties growing in Portugal (cv. Touriga Nacional and cv. Aragonez/Tempranillo). Berry weight, titratable acidity (TA), pH, potential alcohol (PA), anthocyanins and total phenols index (TPI) data, collected two to three weeks after the end of the veraison until technological maturity, since 1999 in Douro, 2004 in Alentejo and 2008 in Dão, were selected. Meteorological data were obtained from both automatic weather stations and a climatic database defined at a very-high-resolution grid (<1 km) (PTHRES). The influence of daily mean, maximum and minimum air temperatures (November–October) and precipitation totals (April to June and July to September) on the above-mentioned berry quality parameters were first explored to identify the months/periods more influential to grape berry composition. Different statistical approaches were subsequently carried out to explore in greater detail these relationships. At technological maturity, temperature was negatively correlated to berry weight, titratable acidity, anthocyanins and TPI, but was positively correlated to pH and potential alcohol. Moreover, lowest levels of berry weight and TA (and highest levels of pH) were more frequent in warmer regions, while the opposite was seen in the cooler regions. PA, TPI and anthocyanins at maturity did not show a clear trend across regions. In addition, the maturation parameters of each site were grouped into two clusters—years where the maturation parameter is higher (cluster 1) and years where it is lower (cluster 2)—and significant differences in monthly mean temperatures between clusters were found. Overall, temperatures at veraison and maturation periods (June–August) were more influential in determining grape berry composition at harvest. The influence of precipitation was dependent on location and variety. The results also suggested that berry composition in Alentejo is more sensitive to atmospheric variability, while Aragonez seems more resilient than Touriga Nacional. These outcomes are based on a systematized and unprecedentedly large grape berry quality database in Portugal and provided the grounds for the development of grape quality forecast models, either to be used operationally in each vintage or for assessing potential modifications in berry composition in response to changing climates.

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The challenges of sustainability are transversal to all human activities, and the wine sector has its own role to play in the march for a more sustainable development. The proper definition of the most adequate measures and/or policies must be based on an objective and quantitative evaluation of the sustainability of a product or process. In this work the sustainability of a "terroir" wine is assessed taking into account its life cycle and using the following indicators: carbon and water footprint, material intensity, solid waste generated, worker turnover rate, investment in H&S training and EBITDA. All indicators are expressed per functional unit of 0.75 L of wine. The evaluation used data from the company complemented with data/information from the literature or life cycle inventory databases. To account for climatic variability, data from three consecutive years was used. Average values of 3.51 kgCO 2 eq and 481.4 L per functional unit were obtained for the carbon and water footprint respectively, both values within the range of values reported in the literature.